Bridget Asbury
Google
A Hidden Gem indeed! Recently opened Gather at Nob Hill wowed me on my first visit. After chatting with co-owner Dustin and sampling a couple of his preferred wines (don't miss the Vinho Verde), I settled on a proper Negroni that was lighter than expected: I think it was owing to the gin that was used (which has now sadly escaped my memory).
I started with the Baked Potato, which had me slightly confused as it is described as a confit - didn't get a chance to ask Chef Joe about that before I left (update: my fault on being confused about this preparation - Googled it for clarification) . However, the tender, creamy cylinders of Yukon Gold were cored out to allow the sharp and tangy Cheddar Foam to bathe all its surfaces - Molecular Gastronomy without all the fussiness and pretension.
Next came the Chicken Croquettes: a mini Mountain of perfectly crispy spheres, with a snowy cap of finally microplaned parmesan, that yielded a creamy, spicy center full of shredded chicken. Just yummy.
For dessert, I recommend you use your fingers to enjoy the Matcha Cake, as it is a tactile playground: spongy air cake, crunchy almond brittle, silken lemon curd, and somehow crispy white chocolate morsels.
I'm not great with the descriptors of ambience, but I can tell you that I was comfortable eating alone at the bar and the staff was personable, professional, and knowledgeable . . . On a variety of subjects including those outside the restaurant venue - thanks for the helpful tips, Kelsi !
I've already decided on the lineup of small plates that I'll try at my next visit, and it will be sooner than later.